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Warm Scallop Salad with Prosciutto Chips

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible."

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Preparation

Brush each prosciutto slice on 1 side lightly with some of oil. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Repeat with remaining 2 slices prosciutto. Reserve skillet.

Place greens and basil in large bowl. Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 4 plates and top with scallops. Garnish with prosciutto chips and serve.

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Recent Reviews

This was delicious and simple! I halved the recipe and found that there wasn't quite enough "dressing" - but still great!

khaworth from Arlington, VA /

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fabulous!

gourmetcreations from nj /

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My entire family, teenagers and all, loved this. Savory and rich with the brightness of lemon. Easy to prepare. Absolutely will make again.

dsprice from Chicagoland /

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This was absolutely
spectacular. I
halved the recipe
and had it as a main
course. I also used
bay scallops instead
of sea scallops.
(Used 1/4 lb. for a
single large salad.)
All of the flavors
blend really well
together. I love the
lemony punch with
the smoothness of
the scallops, paired
with the salty,
crisp prosciutto.
Not only will I make
this again, I'm
making it for dinner
again tomorrow
night!

ainelen from Huntsville, AL /

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Used as an entree for two and found the
recipe great. Not a fan of non-stick services and a copper clad stainless steel pan perfomed well in searing the scallops. I added a very thinly
sliced shallot along with a 1/3 to 1/2
cup of very fresh feta cheese to the greens. In
addition to being a very good recipe,
prep was a breeze.